Brazil Nut Free Ginger & Coconut Aminos Pork Sausage Patties
These savory pork patties are packed with bold, warming flavor — fresh ginger, garlic, turmeric, and a touch of Ceylon cinnamon come together in a way that feels almost exotic but uses ingredients you can easily keep on hand. Coconut aminos add a subtle umami depth without any soy, making these a smart choice for anyone navigating multiple ingredient sensitivities at once. The fresh parsley and thyme keep things bright, so every bite has that satisfying balance of earthy spice and herby freshness. Chilling the patties before cooking is the small step that makes a big difference — it helps them hold their shape and lets all those flavors really settle in. A hot skillet with coconut oil gives each patty a deeply golden, caramelized crust that you just can't rush. Brazil nuts and tree nut cross-contamination are a real concern in many store-bought sausage products, but when you mix and shape these yourself, you know exactly what's in them. They're the kind of recipe you'll want to double and stash in the fridge for quick breakfasts or easy protein throughout the week.
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Learn more →Ingredients
4 servings
- 1 lb ground pork
- 2 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- ¾ tsp fine sea salt
- 1 tbsp coconut oil
Instructions
- 1
In a large mixing bowl, combine the ground pork, coconut aminos, grated ginger, minced garlic, turmeric, Ceylon cinnamon, parsley, thyme, and salt. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 1 minute — do not overwork.
- 2
Divide the mixture into 8 equal portions (about 2 oz each) and press each into a round patty roughly 1/2 inch thick. Place on a plate, cover, and refrigerate for 30 minutes so the patties firm up and the flavors meld.
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